Sourdough Baked Pumpkin Donuts
Delicious sourdough baked pumpkin donuts made with sourdough discard or active starter! Topped with powdered sugar for a delicious fall recipe!
Ingredients
- ½ cup sourdough starter
- ⅓ cup warm water
- 8 oz pumpkin puree
- 1 cup cane sugar
- 2 tbsp brown sugar
- 1 tsp salt
- 2 eggs
- 3 tsp baking powder
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 3 ½ cup all-purpose flour unbleached
- ½ cup powdered sugar for dusting
Instructions
- Dissolve sourdough starter in warm water for 5 minutes then stir well with a wire whisk or fork.
- Add pumpkin, sugar, brown sugar, salt, egg and mix well.
- Add baking powder, pumpkin spice, cinnamon, and 2 cups all-purpose flour.
- Add in flour ½ cup at a time until the dough is thick and smooth.
- OPTIONAL- If you wish to ferment the dough roll the dough into a ball and allow it to rest in the refrigerator for up to 12 hours.
- Cut dough into ¼ sections and into ¼ sections again. Then roll into balls of dough.
- BAKING INSTRUCTIONS: Bake in the oven at 350℉ for 17-20 minutes. AIR FRYER INSTRUCTIONS: Place 8-12 balls of pumpkin bites in the air fryer and cook at 350℉ for 12-15 minutes or until golden brown and cooked through the center.
- After pumpkin bites have cooled a bit, dust with powdered sugar.